Sarsarparilla or Nannari is a medicinal root. It is also extremely tasty to drink. Boil few roots of it and mix with brown sugar syrup and stored in room temperature for many weeks or in fridge, in a concentrated form. Anytime you want to drink this refreshing drink dilute with water and drink.

This is good for children instead of giving them soda or carbonated drinks. You can take this to your work place also. Honey is also good instead of brown sugar syrup. Do not use corn syrups. Please Click here to read about the medicinal benefits of this herb.

AGUA DE AMAICA – Mexican Healthy Drink -

HIBISCUS FLOWER WATER

Preparation:

Soak the dried flower petals of Hibiscus in water (5 grams in 500 ml water) for few hours and then boil well for 10 to 15 minutes. Sieve and add palm sugar and store it and use when needed.

The Mexican beverages known as Aguas Frescas are an inspiring complement to Mexico's cuisine. Super healthy and oh-so-simple to make, this drink only require three essential ingredients: fruit, water and brown-sugar.

Dried hibiscus flowers, known in Mexico as Jamaica (pronounced hah-MIKE-ah) are used to make this refreshing, delicious drink. It’s a mild, natural diuretic and in Mexico it is often used to combat high blood pressure.

In Ayurveda this is also praised for its health promoting benefits. It has high contents of vitamin C and anthocyanins and so a powerful anti-oxidant a protector of all body organs especially the heart. This flower extract has been scientifically been tested to lower cholesterol and triglycerides.

Add all the ingredients to water and boil well. Sieve and drink the tea hot.

It is very good for health and keeps us fresh and energetic.

Preparation time: 5 minutes

Coriander powder ginger Tea

Ingredients:

Coriander Powder

½ Teaspoon

Water

1 Cup

Ginger Grated

Raw Sugar or Honey

2 Teaspoon

Preparation:

Add all the ingredients to water and boil well. Sieve and drink the tea hot.

It is very good for health and keeps us fresh and energetic. Palm sugar is the best.

One of the most popular herbal-tea in South India is the Ginger-Coriander tea (Sukku-malli-kaappi). Coriander seeds , dried ginger (sukku is lime-treated ginger which has superior medicinal value than just dried ginger) and palm-sugar rich in vitamins and minerals combination is an excellent drink for health to aid digestion and a tonic for kidneys. This organically grown coriander and ginger have high medicinal value and you can enjoy this tea for cold weather.

Ginger is one the best known anti-inflammatory drug known to man. It is commonly used to treat motion sickness, vertigo, asthma, backache, bronchitis, congestion, diarrhea, flu, headache, poor circulation, stomach ache, suppressed menstruation and, swellings.

Coriander is soothing to the kidneys. Coriander seeds contribute phthalides and polyacetylenes, phytochemcials, all cancer protectors. They possess blood-thinning properties, along with antioxidant and anti-inflammatory compounds. In Germany, it's approved for the treatment of dyspeptic complaints, mild gastrointestinal upsets, flatulence, and to help stimulate the appetite.It is interesting to know that every morning this sukku-malli kaapi prepared in Dhanwanthri shrine is the bed coffee given to the lord of Sriranganathar temple in Trichy and then given as prasad to the devotees. This ritual was initiated by the ancient masters who knew the medicinal benefit of this herbal Tea.

Preparation time: 5 minutes.

Soy milk smoothie.

Ingredients:

Soy Milk

1 Cup

Water

1 Cup

Blue Berries

1 Cup

Sugar

To Taste

Mix them in a blender and drink.

Variations: Use different fruits and mixed fruits for excellent taste and combinations. Apples, grapes, raspberries, mulberries, pears, oranges, kiwi, bananas, apricots can also be used.

Smash the first four ingredients in the mixer together with water, filter and take. Note : This drink is good for the health of kidney and liver, helps for the working of internal organs. Drinking this is also helpful for acidity. This is extremely good for boosting memory in children. Use this once a week for children aged 3 to 18. (Thanks toManeesh T M)

Wash the sago rice clearly and cook it in 4 cups of water. Keep aside. Mix coconut milk and sugar together. Mix the cooked sago rice in this and keep it on stove. Stir continuously for some minutes. Then remove it from stove and keep to cool. When it gets cooled, add watermelon pulp. Add enough coconut milk according to hardness you liked. Drink is ready. You can use condensed milk instead of sugar. If you prefer condensed milk, use the second milk from coconut.